Difficulty:[usr 1]
Put the prunes to soak in a rum syrup.
Fry the previously seasoned pieces of pork in hot oil, add a garnish of minced onion, thyme and bay leaf.
Degrease and add the icing sugar, deglaze with the remaining rum, let evaporate completely and lightly caramelize.
Moisten up to the height with the reduced wine.
Leave to cook for about twenty minutes, add the prunes and grated ginger.
Adjust the seasoning, then add the butter in pieces to obtain a good bond.
After cooking, the whole should have a "candy" appearance.
Culinary Ideas from Chef Hubert
